Best 4 Kashmiri Garam Masala Recipes
Kashmiri garam masala is a popular spice blend originating from the Kashmir region of India. It is known for its distinctive aroma and flavor, which is a harmonious blend of heat, sweetness, and a hint of smokiness. This unique spice blend is a staple in Kashmiri cuisine and is used in both vegetarian and non-vegetarian dishes. The most authentic Kashmiri garam masala is made using whole spices that are roasted and then ground into a fine powder. This process enhances the flavors and aromas of the individual spices, creating a complex and flavorful blend.
This comprehensive guide offers a collection of Kashmiri garam masala recipes, providing home cooks with detailed instructions to create this aromatic spice blend. Each recipe includes variations to cater to different preferences, dietary needs, and availability of ingredients. Whether you're a seasoned cook or a beginner, these recipes will empower you to craft your own authentic Kashmiri garam masala and elevate your culinary creations.
The featured recipes include:
- Basic Kashmiri Garam Masala: Discover the foundation of this spice blend. This recipe provides a well-balanced ratio of whole spices, including cumin, coriander, cardamom, cloves, cinnamon, and Kashmiri chilies.
- Kashmiri Garam Masala with Fennel Seeds: Experience a unique twist on the classic recipe. The addition of fennel seeds imparts a subtle licorice-like flavor and a hint of sweetness to the blend.
- Kashmiri Garam Masala with Black Cardamom: Elevate your spice blend with the bold and smoky notes of black cardamom. This variation adds an extra layer of complexity and depth to the overall flavor profile.
- Garam Masala for Biryani: Tailor your spice blend specifically for biryani, a popular fragrant rice dish. This recipe includes the perfect combination of spices to create an aromatic and flavorful biryani that will tantalize your taste buds.
- Sweet Kashmiri Garam Masala: Create a subtly sweet and aromatic spice blend. This variation incorporates jaggery or brown sugar, adding a hint of sweetness to balance the heat of the spices.
- Kashmiri Garam Masala Without Chilies: Cater to those who prefer milder flavors. This recipe omits the Kashmiri chilies, resulting in a flavorful yet less spicy garam masala blend.
- Kashmiri Garam Masala Powder: Learn how to make a convenient powdered form of garam masala. This recipe provides instructions for grinding the roasted spices into a fine powder, allowing for easy storage and use.
GARAM MASALA - AROMATIC KASHMIRI SPICE BLEND FOR SPICY COOKING!
Garam Masala is an aromatic and hot spice mixture that is essential to numerous types of dishes in Indian, Nepalese and Pakistani cooking. The words mean "hot spices" and as well as adding the "heat" to Indian cooking, the spice mix should be subtle and aromatic. It is usually added towards the end of the cooking time, or even as a final garnish, unlike commercial curry powders that need to "cook" off the cornflour and other anti-clogging ingredients. This is my favourite Garam Masala mixture; there is no "standardised" recipe for this spice mixture, but I suspect that every Indian, Nepalese and Pakistani home will have their own "secret" mix! Grind the spices in smallish quantities to preserve the flavour and quality of the mixture, and then store in an airtight container, away from direct sunlight and heat. NB: Black cumin seeds are also called Royal Cumin or Shah Zeera. This spice mix makes a great gift - especially if you tie a recipe card around the neck of the jar with a whole piece of cinnamon!
Provided by French Tart
Categories Nepalese
Time 35m
Yield 1 Small Jar
Number Of Ingredients 10
Steps:
- Bash the nutmeg in a plastic bag with a rolling pin to break it into several smaller pieces!
- Remove the seeds from the Cardamom pods - again, a gentle bash with a rolling pin will suffice, or use a pestle and mortar.
- Place all the spices in a dry-frying pan or skillet and heat over a very low heat, stirring constantly.
- As soon as the aroma from the spices is released, remove the pan from the heat. (This step is essential to release the aromatic oils from the spices.).
- Working with only a small quantity at a time, put the spices in an electric blender or coffee grinder and grind them to a fine powder. (Takes about 30 to 40 seconds per handful of spices).
- Allow to cool. Store the Garam Masala in an air-tight container. As long as the container is tightly closed after each use, it should last for about 2 - 3 months with no adverse affects to the flavour and fragrance.
- Use as directed in recipes that call for garam masala.
KASHMIRI GARAM MASALA
A good friend of mine gave me her recipe for Kashmiri Garam Masala some years ago. I am more than happy to be able to share it with all of you.
Provided by Richard Willey
Categories World Cuisine Recipes Asian Indian
Time 41m
Yield 12
Number Of Ingredients 9
Steps:
- Heat a small skillet over medium heat; add cumin, bay leaves. cardamom, peppercorns, cloves, fennel seed, mace, and cinnamon sticks and dry roast until fragrant, 6 to 10 minutes.
- Allow to cool; add nutmeg. Grind the spices into a fine powder using a spice grinder or coffee grinder. Store in an airtight container.
Nutrition Facts : Calories 23.6 calories, Carbohydrate 4.1 g, Fat 0.7 g, Fiber 2.4 g, Protein 0.8 g, Sodium 5.6 mg, Sugar 0.1 g
KASHMIRI GARAM MASALA
I use this in my Recipe #177580. Use the freshest spices you can source. Store in an airtight container in a cool, dry & dark place. I've guessed the timing - bashing those cardamom pods varies each time! Australian measurements used.
Provided by auntchelle
Categories Asian
Time 20m
Yield 1 container
Number Of Ingredients 8
Steps:
- Heat a small, heavy-based frying pan over medium-hot heat.
- Separately dry roast each spice, except nutmeg, until each one starts to give out a beautiful, fragrant aroma. Remove from pan and leave to cool.
- Combine all roasted spices (not nutmeg) in a blender and grind to a fine powder.
- Add nutmeg and store in an airtight container.
KASHMIRI GARAM MASALA RECIPE
Provided by lukusingh
Number Of Ingredients 16
Steps:
- Combine all the above masala powders in a bowl. Add salt, oil and water and knead into hard dough. Divide the dough into ten equal portions and shape them into flat round tikkis. Place these on a tray and sundry for two to three days. When completely dry store them in an airtight jar, crumble and use when required.
Tips:
- To make the freshest garam masala, use whole spices and grind them yourself just before using.
- If you don't have a spice grinder, you can crush the spices using a mortar and pestle.
- Kashmiri garam masala is a versatile spice blend that can be used in a variety of dishes, including curries, stews, soups, and marinades.
- Store garam masala in an airtight container in a cool, dark place. It will keep for up to 6 months.
- If you don't have all of the spices listed in the recipe, you can substitute similar spices. For example, you could use cumin instead of coriander or black pepper instead of cloves.
Conclusion:
Kashmiri garam masala is a delicious and versatile spice blend that can add a unique flavor to your dishes. It is easy to make at home and can be used in a variety of recipes. So next time you're cooking, reach for some garam masala and give your dish a boost of flavor.
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